COUSCOUS RECIPES | BBC GOOD FOOD
Filling, fast, cheap and healthy, what's not to love about couscous? Make the most of this speedy after-work staple in Moroccan-style tagines, tabbouleh and more.
Provided by Good Food team
Number Of Ingredients 1
LAMB TAGINE RECIPES | BBC GOOD FOOD
Tuck into a fragrant Morroccan-style stew with our selection of lamb tagine recipes. Full of rich spices, this slow-cook dish is best served with couscous.
Provided by Good Food team
Number Of Ingredients 1
More about "lamb and couscous recipes"
EASY LAMB CHOP RECIPES - OLIVEMAGAZINE
From olivemagazine.com
NADIYA HUSSAIN LEMON LAMB WITH COUSCOUS | BBC2 FAST ...
From thehappyfoodie.co.uk
Total Time 1 hours 10 minutes
Preheat the oven to 180°C/fan 160°C and have a tray large enough to lay the leg of lamb in comfortably. Place the spinach into the base of the tray.
Halve the preserved lemons and remove the seeds, but be sure to keep the flesh in. Put in a blender along with the honey, ras-elhanout and oil and blend until smooth.
Pour the mixture all over the leg of lamb on both sides and roast for 30 minutes.
Remove the tray from the oven and add the couscous, pine nuts and saffron, mixing them in with the spinach. Pour in just enough water to cover the couscous and put the leg of lamb back on top.
Cook for another 20 minutes.
Remove the tray from the oven, take out the leg of lamb and leave to rest.
Fluff the couscous up with a fork and transfer onto a platter.
Slice up the leg of lamb and place on top of the couscous. Sprinkle over the coriander and pomegranate seeds, drizzle with a little olive oil and it’s ready to serve.
MOROCCAN LAMB TAGINE WITH LEMON AND POMEGRANATE COUSCOUS - BBC
From bbc.co.uk
Reviews 5
Cuisine North African
- To serve, place the tagine on serving plates with couscous and a wedge of lime. Serve alongside a bowl of thick Greek yoghurt.
MOROCCAN LAMB TAGINE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Reviews 4.3
Total Time 3 hours 45 minutes
Cuisine Moroccan recipes
Calories 461kcals per serving
- For the last 30 minutes of the cooking time, stir in the chickpeas and lemon juice. Taste and season with salt and pepper. Serve scattered with parsley, coriander, pistachios and pomegranate seeds, with couscous or flatbreads (https://www.deliciousmagazine.co.uk/collections/flatbread-recipes/you could try one of these flatbread recipes) as an accompaniment.
MARY BERRY'S MOROCCAN TAGINE-INSPIRED LAMB STEW | ONE-POT ...
From thehappyfoodie.co.uk
Cuisine Moroccan
Prep time: 30 minutes Cook time: 1 hour 40 minutes–2 hours 10 minutes
Preheat the oven to 150˚c/130˚c Fan/Gas 2.
Heat a deep ovenproof frying pan with a lid, or a large cast-iron casserole dish, over a high heat. Add the oil and the lamb and fry for 3–4 minutes or until the meat is golden brown all over. You may need to do this in two batches. Use a slotted spoon to transfer the meat to a plate.
Add the onions and celery to the pan and fry over a medium heat for 3–4 minutes until starting to soften but not browned. Add the garlic and ginger, then sprinkle in the spices and stir to coat the vegetables. Cook for 10 seconds, add the tomatoes, stock, tomato purée, harissa paste, honey, apricots and preserved lemons. Bring to the boil, stirring, and then return the lamb and any juices to the pan. Season with salt and pepper, cover with the lid and transfer to the oven to cook for 1 hour.
Remove from the oven, stir in the chickpeas and check the seasoning, then return to the oven, uncovered, and cook for another ½–1 hour or until the onions have softened and the meat is tender (see note).
Sprinkle with the chopped parsley and serve with the Nutty Wholemeal Couscous Salad or Moroccan Summer Salad from Quick Cooking.
Mary's wise words:
The cooking time depends on the size of the lamb pieces – smaller chunks may take a bit less time to cook.
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COUSCOUS RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER
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COUSCOUS RECIPES | ALLRECIPES
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MOROCCAN LAMB TAGINE RECIPE | TAGINE RECIPES | TESCO REAL FOOD
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